An easy, crowd-pleasing treat to whip up for a spring or summer barbecue. 

Words: Extract from Saffron Swirls & Cardamom Dust by Ashia Ismail-Singer

My twin sister Anjum developed this recipe, so of course it always reminds me of her. It’s one she would make for her spring and summer barbecues, back when we all lived in the UK. Refreshing and tangy, it’s easy to whip up and can be made the day before ― just sprinkle it with the chocolate flakes an hour before serving.

Anj’s Lemon & Ginger Crunch Pie

Serves: 6–8

INGREDIENTS

200g ginger biscuits, finely crushed
75g butter, melted
280ml double cream
1 x 395g can condensed milk
finely grated zest and juice of 3 lemons
2 chocolate flake bars

METHOD

Mix the crushed ginger biscuits with the melted butter. Press the crumb mixture into a loose-bottomed 20cm cake tin.

In a bowl, whip the cream until it is thick. In a separate bowl, mix the condensed milk with the lemon zest and juice. Add the whipped cream
and mix until well combined.

Pour the lemon cream mixture onto the biscuit base and use a knife to smooth the top. Sprinkle with chocolate flakes and refrigerate for at
least a couple of hours before serving.

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Saffron Swirls & Cardamom Dust by Ashia Ismail-Singer, photography by Christall Lowe, published by Bateman Books, RRP$49.99, Release Date 11th October 2021. To purchase check your local bookstore or any online retailers.